Basil And Cashew Chicken Stir-Fry

• 2 tablespoons peanut oil
• 1/2 cup unsalted cashews
• 1 pound chicken breast thinly sliced
• 1 lemongrass stalk white stem, finely chopped
• 1 piece ginger peeled, julienned
• 2 cloves garlic finely chopped
• 2 red chilis small, finely sliced
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce
• 2 teaspoons sugar
• 1 cup basil leaves
• steamed white rice to serve

1. Heat oil in a wok or large skillet on high. Stir-fry cashews for 1 minute, until golden. Remove with a slotted spoon and set aside
2. Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.
3. Return all chicken to wok with nuts, lemongrass, ginger, garlic, and chili. Stir-fry for 1-2 minutes, until fragrant. Add combined fish sauce, soy sauce and sugar. Simmer for 1 minute.
4. Remove from heat and toss basil leaves into stir-fry. Serve with steamed white rice.

peanut oil, unsalted cashews, chicken, white stem, ginger, garlic, red chilis, fish sauce, soy sauce, sugar, basil, steamed white rice

Taken from www.yummly.com/recipe/Basil-and-Cashew-Chicken-Stir-fry-1399947 (may not work)